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Wednesday, August 30, 2017

Savory Pie Crust

Making pie crust from scratch has been a tradition in my family for generations. I vividly recall my great-grandmother (my mother's grandmother) cutting excess pie dough from the circumference of the pie tin, placing the dough bits on a cookie sheet and letting me sprinkle cinnamon and sugar on them before baking them into delicious little cookies would burn our mouths because we couldn't wait for them to cool before devouring them. My grandmother made her own pie crust and so did my mom.Recently, I tried a savory crust which included some chopped chives. I was quite pleased with the result.

Savory pies (quiche, chicken pot and the like) are on my list of items to experiment with this winter. This savory pie crust is the perfect foundation!

SAVORY PIE CRUST(Makes a single crust.)Ingredients:

1 1/4 cups unbleached all-purpose flour

1/2 teaspoon salt

1/2 cup butter (cold), cut into slices

2 tablespoons chopped chives

3 tablespoons ice-cold water

Directions:

Combine flour and salt in medium sized bowl.

Cut butter into flour mixture with a pastry cutter or fork until it resembles coarse crumbs or sand.

Stir in chives and water just until blended.

Form into a 5 to 6-inch disk and refrigerate 1 hour prior to rolling.

Roll into 12-inch circle, fold in quarters and transfer to 9-inch pie plate or tart pan. Unfold dough and press firmly against bottom and sides of plate or pan. Trim crust to 1/2 inch from edge of pan. Crimp edge as desired.

Fill and bake according to savory pie directions.

This recipe was adapted from the Savory Pie Crust recipe on the Land O'Lakes website.